I have tried the last few years, but never can quite match it. Kathryn observed this thanksgiving and took careful notes.

in goes the stuffing…

Stuffing

Linda Holzheimer – as observed by Kathryn Purcell

2 loaves of stuffing bread…unsliced…cubed

2 packs of rolls from freezer because she needed more

Filled up 2/3 of roasting pan

Cubes it day before and let sit in roaster to dry out

4 cups each of chopped celery, chopped onion

1.5 pounds of bulk sausage

Chopped fresh parsley, about a cup

Sauté onions, celery, sausage in butter and canola oil….we did it separately

Add all to cubed, dried bread

Mix well

Add poultry seasoning and salt and pepper to taste

Add sage, if you like sage

Liquid:

Melt stick and an half of butter in 3 cups of chicken broth

Beat 2-3 eggs with a little chicken broth to thin it out

Add 2 egg mixture to stuffing mix

Slowly add broth/butter mixture to stuffing, while mixing

Stuff in turkey! Yum!

Thanksgiving 2011 side note: I was very lame and didn’t take ANY pictures all thanksgiving. We we’re busy cooking all weekend. All of Courtney’s family came to Cleveland. We had 16 for dinner on Wednesday, 18 for dinner on Thursday and 32 for dinner on Saturday when both tribes joined together. Menu for historical reference:

This is the lasagna my Mom has always made. Of course it is the best. I like it because it is dry… I don’t like soupy lasagna.

1 lb. Italian sausage

1 clove garlic

1 T. basil

1 ½ t. salt

1 lb. can tomatoes

2 6 oz. Cans tomato paste

10 oz. Lasagna noodles

3 cups Ricotta

½ cup parmesan

2 T. parsley flakes

2 beaten eggs

2 t. salt

½ t. pepper

1 lb. mozzarella, sliced very thin

Preheat oven to 375. Brown meat slowly. Add next 5 ingredients, simmer uncovered for 30 minutes, stirring. Cook noodles in large amount of water according to package directions. Drain and rinse noodles. Combine rest of ingredients, except mozzarella. Layer lasagna as follows: Noodles, ½ of cheese mixture, ½ of mozzarella and then ½ of sauce. Repeat order for second layer. Bake at 375 for 30 minutes and/or lasagna is bubbling, or 45 minutes if refrigerated. Let stand for 10 minutes before serving

In a large skillet over medium-high heat, heat ¼ cup oil. Add egglplant in batches, seasoning both sides with salt and pepper, and cook until golden, adding more oil as needed. Transfer to a plate as they cook, and set aside.

Heat 2 T. or remaining oil in large skillet. When hot, but not smoking, add the onion and sausage, and cook, stirring, until the sausage is browned and the onion is soft, about 6 minutes. Add the tomato paste and cook, stirring frequently, until it begins to brown, about 1 to 2 minutes. Add the tomatoes, their juices, the Italian seasoning, black olives, 1 t. of salt, and the crushed red pepper. Reduce the heat to medium- low and gently simmer, uncovered, until the flavors marry and the sauce slightly thickens, about 20 minutes. Remove from the heat. Add basil and adjust seasoning to taste.

Meanwhile, melt the butter in a medium saucepan over medium-high heat. Stir in the flour and cook, stirring constantly, until thickened and forms a light roux, about 2 minutes. Whisk in the milk and, whisking frequently, cook until the sauce is thickened and smooth, about 4 minutes. Remove from the heat and season with the nutmeg and salt and pepper to taste.

Arrange half of the eggplant slices on the bottom of the casserole, overlapping as necessary. Top with half of the cooked pasta, then half of the sausage-tomato sauce. Place another layer of eggplant slices on top of the sauce, then layers of pasta and sausage-tomato sauce. Pour on the white sauce, then top with the grated mozzarella and parmesan.